Grilled Shrimp and Andouille Sausage with Hot Ravig

Name: Grilled Shrimp and Andouille Sausage with Hot Ravigote Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons finely diced yellow onion; 2 teaspoons capers, rinsed and drained; 1 1/4 teaspoons roasted garlic puree; 1/8 teaspoon Creole seasoning; 1/8 teaspoon ground black pepper; 1/8 teaspoon ground white pepper; 1/8 teaspoon crushed red pepper flakes; Pinch of salt; 1 1/2 cups heavy cream; 4 teaspoons Creole mustard; 1 teaspoon prepared horseradish; 1/8 teaspoon Worcestershire sauce; 1/8 teaspoon hot pepper sauce; 1 teaspoon unsalted butter; 1 pound andouille sausage; 24 large shrimp, peeled and deveined; 2 teaspoons olive oil; 2 teaspoons Creole seasoning; 12 (10-inch) wooden skewers, soaked in water

Servings: persons

1 tablespoon unsalted butter
2 tablespoons finely diced yellow onion
2 teaspoons capers, rinsed and drained
1 1/4 teaspoons roasted garlic puree
1/8 teaspoon Creole seasoning
1/8 teaspoon ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
Pinch of salt
1 1/2 cups heavy cream
4 teaspoons Creole mustard
1 teaspoon prepared horseradish
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1 teaspoon unsalted butter
1 pound andouille sausage
24 large shrimp, peeled and deveined
2 teaspoons olive oil
2 teaspoons Creole seasoning
12 (10-inch) wooden skewers, soaked in water

1
PROCEDURE: Prepare a grill by lighting the charcoals or heating a gas grill on medium heat.
2
Heat the butter in a medium non-stick saute pan over high heat, add the onion and cook 1 to 2 minutes until soft but not browned.
3
Stir in the capers, garlic puree, Creole seasoning, black and white pepper, red pepper flakes, and salt, cooking 1 minute.
4
Whisk in the cream, mustard, horseradish, Worcestershire and hot pepper sauce.
5
Bring to a boil and simmer for 5 minutes whisking occasionally until sauce thickens.
6
Add in the butter whisking until completely incorporated.
7
Set aside until needed.
8
Reheat the sauce before serving.
9
Slice the andouille into 36 (1/2-inch) diagonally cut slices.
10
Place the andouille and shrimp in a medium bowl, drizzle with the oil and toss to coat.
11
Sprinkle with the Creole seasoning, mixing to evenly distribute it among the andouille and shrimp.
12
Alternately thread 3 pieces of andouille and 2 shrimp onto each skewer.
13
Repeat with the remaining skewers.
14
Turning once or twice, grill 6 to 7 minutes until shrimp turn pink and are cooked through.
15
Serve 2 skewers per person with a portion of Hot Ravigote Sauce.

967

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2 tablespoons finely diced yellow onion, 2 teaspoons capers, rinsed and drained, 1 1/4 teaspoons roasted garlic puree, and more.

Yes, Grilled Shrimp and Andouille Sausage with Hot Ravigote Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp and Andouille Sausage with Hot Ravigote Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions